Wash the mushrooms. Cut them in half or quarters, or leave whole if very small. Fry quickly in the oil with the garlic. Add salt, cumin, chili pepper, and lemon juice and cook on very low heat, stirring occasionally, for about 10 minutes. Add coriander towards the end. Serve cold.

Recipe Source: The Book Of Jewish Food: An Odyssey From Samarkand To New York by Claudia Roden